Author: B1XRnivJGac
No cold meat sandwich or Ploughman's lunch is complete without the classic British pickled onion. Pickling your own onions is really easy!
Typical quantities
- 750 g (26 oz) small pickling onions
- 1 litre (2 pints) ready-spiced pickling vinegar
- 4 tsp salt
To make your own pickling vinegar
- 1 litre vinegar
- 150 g (5 oz) sugar
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- ½ tsp black peppercorns
- Top and tail the onions and place them in a bowl. Cover with boiling water and leave for 10-15 minutes. The skins should now come off easily.
- Dry the onions and place in a bowl. Sprinkle with salt, cover and leave overnight.
- Drain the onions and wash in plenty of cold water to remove the salt.
- Drain and dry the onions.
- Bring the spiced vinegar to the boil. Place the onions in a clean, sterile, hot jar and pour in the vinegar, making sure that the onions are covered. Put on a clean, sterile lid and the job is done!
To make your own pickling spice
- Simmer the vinegar, sugar and spices together gently for 30 minutes, then allow to cool for 10 minutes.
- Strain the vinegar to remove the spices and place in a clean pan.
Calories: 5 Sugar: 0.5 Fiber: 0.2 Protein: 0.1
Leave the onions to mature in a cool, preferably dark place for around 2 months before opening the jar. Once made, and providing the seal on the jar is airtight, the onions will stay fresh in an unopened jar for at least 2 years.
Recipe by Titli's Busy Kitchen at https://titlisbusykitchen.com/recipe/pickled-onions-recipe
3.2.2124